Our Authors

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch. More

Habanero Carrot Cake From 'Sweet and Vicious'

If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves. More

Bake the Book: Blackberry Icebox Pie From 'Fruitful'

Icebox pie is one of those make-ahead treats that you can look forward to all day, knowing that a cold slice is waiting for you when you get home. Fruitful's icebox pie is a cloud of blackberry whipped cream set atop a condensed milk custard, all packaged in a graham cracker crust. The super-sweet custard is a pleasant surprise, hidden under purple clouds of berry cream, and the graham cracker crust adds a delightful toasty note. More

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

Every good cookbook is based on a good story. Fruitful's tells of Red Jacket Orchards, the sprawling farm founded by Joe Nicholson in the 1960s. His son, Brian, spins the tale of a family seeking to escape the suburbanization of Long Island in search of peace and quiet. They found that respite in 110 acres of farmland in upstate New York. The farm produces fruit in spring, summer, and fall; over the years, it has established itself as an award-winning juice producer and become a fixture at Manhattan's Union Square Greenmarket. More

Piperade From 'Buvette: The Pleasure of Good Food'

um, YUM. And I already have all the ingredients!

Crème Brûlée for One From 'Paris Pastry Club'

@SeriouslySuzanne: Isn't just the best? It's nice to have it around, I agree :)

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

The author spells "yogurt" "yoghurt", if that's what you meant. We replicate the recipes as they appear in the book.

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

@Katie Potato: Scanned the recipe for typos: only saw one! Please let us know if you see anything else.

One-Bowl Tiramisu From 'Paris Pastry Club'

@eam492: Not sure - were the sugar and egg yolk well-mixed? Was the mascarpone much colder than the eggs, or vice versa? Temperature differentials can cause it to break, as well as insufficient incorporation. Thankfully since this recipe requires so little egg and sugar, and the mascarpone goes in a tablespoon at a time, that's not a lot of wasted ingredients; you should be able to start over, if beating it further doesn't solve the problem.

One-Bowl Tiramisu From 'Paris Pastry Club'

@Ocean: Should be! Though with any consumption of raw egg, the usual warning about pregnant women, the elderly, and children using caution applies.

One-Bowl Tiramisu From 'Paris Pastry Club'

@badseed1980: Same here! I'll be keeping an eye out for more.

Stoned Tart From 'Sweet and Vicious'

@Trianna Li: Very welcome, so glad you've decided to make it!

Crème Brûlée for One From 'Paris Pastry Club'

@mcscajun: Definitely. This is several steps up from something like that.

@LKM: Really? I'd say so, yes.

Crème Brûlée for One From 'Paris Pastry Club'

@BostonAdam: No way! Well, enjoy!

Crème Brûlée for One From 'Paris Pastry Club'

@ccbweb: Ain't it great?

Stoned Tart From 'Sweet and Vicious'

@Trianna Li: You nailed it, labor intensive but worth the labor.

@Libbie Summers: Instructions are up! And yes, vanilla sugar or no, tart is still amazing.

Habanero Carrot Cake From 'Sweet and Vicious'

@Amandarama: That's a fantastic idea, I'm going to keep it in mind for future recipes!

Habanero Carrot Cake From 'Sweet and Vicious'

jdolanie: Looks like a little HTML formatting that went awry. I'll look into it! Don't worry, it's not an ingredient.

Habanero Carrot Cake From 'Sweet and Vicious'

@Amandarama: That's an idea! I guess this is a case of personal taste.

I also don't often come across those mega-hot peppers, myself.

Habanero Carrot Cake From 'Sweet and Vicious'

@Big B, agreed! Certainly the first time I've run across one in a dessert recipe.

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

As for the nutmeg; just use 1/4 teaspoon ground nutmeg.

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

@woohoo Vanilla bean paste is usually available where vanilla extract is sold, or can be bought online. You can also make it yourself, like you can make vanilla extract yourself. In fact, "Sweet & Vicious" contains several pages of recipes for extracts and pastes, a couple of which are included in the next recipes.

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

@znyk42: You heard the lady! Try the masa harina, and let us know how it turns out.

@woohoo Vanilla paste is a thick, molasses-like suspension with vanilla bean scraped into it. It's somewhere between using a fresh vanilla pod and vanilla extract in terms of flavor and price.

@lil_brown_bat: We don't name the desserts, but given that the cornmeal does affect the flavor and texture of the cake, calling it a "corn cake" makes sense to us!

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

@shiraz_too Plain! Though if you run into chocolate malted milk powder, why not try it? Sounds delicious.

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

@badseed1980 Sure is!

@colonelcash: You can use vanilla extract.

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

@Zach A. You're welcome!

And everyone else...the 6 tablespoons of malted milk powder are now visible above!

Puddin 'n' Pie From 'Mother Daughter Dishes'

Hi @Brovin, to answer your question, I'll dip into @JJs360s' comment, who has the right idea. Yolky custard is not something you can replicate with instant pudding - and being that the crust is pretty instant, the custard is where the effort you put in shines.

@JJs360s: So right about the yolks. Though I have never vilified mine, they are the key to so many good dishes! I'm so glad you enjoyed this one, as did your co-workers. I've found that pecans take next to no time to brown in my oven, though of course your mileage may vary. Love hearing when desserts go right, thank you for sharing your story.

Graham Cracker Bites From 'Mother Daughter Dishes'

@Stufsocker: Coconut cream isn't sticky or sweet like condensed milk, I'm afraid it wouldn't hold together properly.

The Best Pesto

Might one say that this is...the besto?

I'll show myself out.

Knife Skills: How to Debone a Chicken Thigh

Recipes often call for boneless skinless chicken thighs, yet finding them in supermarkets can be a bit of a hassle. You're far more likely to find bone-in thighs or even whole legs. Knowing how to take that bone out yourself will save you some hassle and provide you with some good bones for making stock in the process. Here's how to do it. More